Ingredients

The following ingredients have 4 Servings
  • 2 Tbsps Oil
  • 1 onion (chopped)
  • 1 clove garlic cloves (chopped)
  • 3 cups Beets (peeled and chopped)
  • 3 cups vegetable stock
  • 1 cup canned tomatoes (chopped)
  • juiced lemons
  • 0.667 cup Feta (diced)
  • fresh oregano (to garnish)

Instruction

  • Heat the oil in a large pan and cook the onion until soft but not brown.
  • Add the beetroot, cook for 5 minutes then add the stock and tomatoes. Bring to a boil then simmer for 15 - 20 minutes or until the beetroot is tender.
  • Blend to a smooth puree and season with the lemon juice, salt and pepper. Either chill for at least 2 hours before serving, or serve hot.
  • Pour the soup into bowl, sprinkle over the feta cheese and garnish with the oregano.